2 pounds dried pinto beans
1/2 pound salt pork, slashed into a fan shape
1/2 to 1 pound leftover ham, hamhock, or
bacon 2 medium onions — coarsely chopped
2 to 3 jalapenos, canned or fresh seeded — finely
choppe d 1 to 3 fresh green chilies — seeded and chopped
1 tablespoon worcestershire sauce
1/2 (3 oz.) bottle of chili powder
salt to taste
Pick over beans for rocks; wash and soak overnight. Next morning, cook in soaking water. Add remaining ingredients and enough fresh water to cover the beans by about 2 inhces. Bring to boil, then reduce heat and simmer. For 3 days stir and inhale the marvelous aroma from time to time. Turn fire off at night. Keep covered at all times. Watch water; you may have to add a little as you go along. Of course you can eat these beans the first day, but here’s the way the cowboys did it: They ate a few the first day. Let them cool at night. Cooked them the next day and them again. By the third day they were rubbing their bellies and saying they sure as hell wished they’d waited, ’cause the beans was just getting’ good.